Time Required: 2-14 hours, depending on how long you chill t

Chocolate Chip Cookies

A fairly standard chocolate chip cookie recipe with
just enough small tweaks to really amp up the end result.

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For a thicker cookie, chill the dough for longer before baking. For a thinner cookie, chill the dough for less time before baking.

To make this recipe gluten-free, replace both flours with a total of 2 ¼ cups of King Arthur Gluten-Free Measure for Measure flour.

Chocolate Chip Cookies


  • 1 cup bread flour
  • 1 ¼ cup all purpose flour
  • 1 ½ tsp table salt
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp espresso powder
  • 2 sticks (1 cup) cold unsalted butter
  • 1 cup dark brown sugar, packed
  • ½ cup white sugar
  • 1 tsp vanilla
  • 2 large cold eggs
  • ½ cup mini semi-sweet chocolate chips
  • 1 cup dark chocolate chips


  1. In a medium bowl, combine the flours, salt, baking soda, cinnamon, nutmeg, and espresso powder.
  2. In the bowl of a stand mixer, add the butter, sugars, and vanilla. Cream with the mixer using the paddle attachment until just light and fluffy (1-2 minutes).
  3. Add the eggs one at a time and beat until just incorporated.
  4. Gradually add the flour mixture to the mixer, about ⅓ at a time, and beat between additions until just incorporated.
  5. Using a wooden spoon, fold the chocolate chips into the dough.
  6. Cover the dough and refrigerate for 1-12 hours for best results.
  7. Preheat the oven to 350°F.
  8. Line a baking sheet with parchment paper or a silicone mat, then scoop the dough into tbsp-sized balls spaced 3 inches apart on the baking sheet.
  9. Optional: place the baking sheet in either the fridge or freezer for up to 10 minutes for thicker cookies.
  10. Bake the cookies for 12-14 minutes until the edges are golden brown and the cookie looks mostly set.
  11. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.